Create: Tomato Tart with Goat Cheese & Olive Tapenade Recipe

Recipe for Tomato Tart with Goat Cheese & Olive Tapenade

Recipe By: FCI
Serving Size: 8

INGREDIENTS:

FOR DOUGH:

12 sheets phyllo dough, covered with a damp towel
5 tablespoons of honey
1 stick of butter

FOR TOMATOES:

2.25 lb ripe plum tomatoes
Olive Oil
4 garlic cloves, peeled and sliced
2 branches thyme, broken in large pieces
2 bay leaves, broken in large pieces
Salt and pepper, to taste

FOR TAPENADE:

400 g (14 oz) calamata olives, pitted
1 garlic clove, peeled, germ removed
2 anchovy fillets, rinsed
8 basil leaves
180 g (6.5 oz) extra virgin olive oil
Lemon juice

FOR GARNISH:

125 g (4.5 oz) goat cheese, en pommade
2-3 sage leaves
90 g (3.25 oz) extra virgin olive oil
3 Tbl balsamic vinegar
Salt and pepper
Sage leaves, for decoration

DIRECTIONS:

FOR DOUGH:

Preheat oven to 250. Melt butter and honey in small pot till melted. Let cool. Layer phyllo and with a brush place a good amount of butter and honey mixture in between each layer. Cut each phyllo sheet into 4 squares, and arrange in single layers on baking sheets lined with parchment paper. Place in the oven, and bake for 15 minutes or until taken on a light brown color. Remove from the oven, and set aside to cool.

FOR TOMATOES:

1. Reduce oven to 250F.
2. Cut tomatoes in thirds lengthwise and remove seeds and core, leaving only petals.
3. Place tomatoes in a bowl with aromatics and season lightly.
4. Arrange tomatoes on a sheet pan lined with parchment paper or a Silpat mat, and place them in the oven, Bake approx 1 hour, or until tomatoes have softened and shrunken slightly, but have not become shriveled or dehydrated.
5. Remove tomatoes from pan and eliminate all the aromatics. Set aside.

FOR TAPENADE:

Place olives, garlic, anchovies, and basil in the bowl of a Vita Prep and puree the ingredients, adding the oil ingredients are processed. If desired, add a touch of lemon juice. Remove mixture and set aside.

For ASSEMBLY AND BAKING:

1. Spread the phyllo with some of the tapenade, trying not to come all the way to the edge. Arrange the tomato petals over this in a slightly overlapping pattern.
2. Place them on a tray and bake them for another 10 minutes, or until golden.
3. Blend the goat cheese with the sage and some olive oil until achieve a smooth mixture. Season mixture with pepper and a touch of salt.

Tagged as: goat cheese, Mario Rodriguez-Salazar, pyllo, Recipes, Spanish Tapas, tapenade, tomato, tomato tart